Really quick filled pasta and chicken

This is one of those meals that punches above its weight. You can have it done in fifteen minutes and sit down to restaurant-quality eats. I never cook shop-bought filled pasta in a saucepan of water because it goes all flabberdy. Instead, this recipe kind of steams it in the hot tomatoey sauce but if I’m cooking it on its own I just add a centimetre of boiling water to the pan and put the lid on.

Ingredients

  • extra virgin olive oil for frying
  • half a teacup of frozen chopped shallot or onion (or chop your own)
  • 1 chicken breast, chopped into bitesize pieces
  • 1 regular tin of plum tomatoes
  • 1.5tbsps of tomato puree
  • sea salt and course black pepper to taste
  • 250g pack of filled ravioli – I used Dell’Ugo beef ragu raviolo – yes I did double ‘meat’!
  • 1 level teacup of frozen peas
  • grated Parmesan and fresh basil to serve

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.

Instructions

In a large high-sided frying pan (one with a lid) fry the shallot or onion in plenty of olive oil until translucent, then add the chicken pieces and cook through. Now add the tin of tomatoes and crush them a bit with a potato masher or other implement, then the tomato puree, salt and pepper.

Simmer for a minute until hot, before adding the pasta and peas. Now put the lid on and let the pasta steam – it will take about 3 mins.

Serve with plenty of grated Parmesan and fresh basil leaves.

Nutrition Info

Chicken

Chicken is one of the best sources of vitamin B3, otherwise known as niacin. Niacin is vitally important for energy production, changing protein, fat and carbohydrate into usable energy. In particular niacin helps convert starches, stored in the liver and muscles, into energy. It also plays an antioxidant role, helping to stop damaging free radicals from doing their nasty cell-destroying deeds.

Good honest nutrition

Life is full of pasta-bilities!

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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